Eosinophilic Esophagitis Friendly Paleo Caprese Chicken

Total time30 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Paleo Caprese Chicken

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the balsamic glaze

½ cup balsamic vinegar
1 tbsp honey

For the topping

2 medium tomatoes, sliced ¼ inch thick
¼ cup fresh basil leaves
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken breasts dry with paper towels, then season all over with the salt, black pepper, and garlic powder.
2
Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, 8–10 minutes. Remove from heat and set aside.

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